The ultimate comfort food, this Macaroni Cheese recipe from the team at Wensleydale Creamery should be a staple in your supper repertoire when the weather’s cold. Using both their Extra Mature Yorkshire Cheddar and Double Yorkshire cheese, their golden colour and buttery flavours are just the thing to give it a deliciously creamy and comforting boost. For more recipe inspiration and to buy their award-winning range online visit www.wensleydale.co.uk
In need some lighter meals this month that are still full of flavour? This Courgette, Spinach & Wensleydale Blue Frittata fits the bill perfectly. Ideal as a quick lunch or weekend brunch dish, it’s delicious served both hot and cold and can be adapted with different Wensleydale Cheeses and flavoured Yorkshire Rapeseed Oils. For more recipe inspiration visit www.wensleydale.co.uk
Continue the festive feasting into 2022 with these Boozy Fig & Yorkshire Blue Stacked Sponges from the teams at Yorkshire Rapeseed Oil and Shepherds Purse Cheeses. An indulgent sweet treat and full of classic flavours, the delicate sweetness of the figs paired with the honey work beautifully with the mild and creamy Yorkshire Blue cheese whilst the boozy addition takes this sweet treat to another level! For more recipe inspiration visit www.yorkshirerapeseedoil.co.uk
A side dish not to be side lined! This mouth-watering Potato Gratin recipe from the team at Shepherds Purse uses their award winning Harrogate Blue Cheese to create an indulgent and flavoursome accompaniment to any meal. For more recipe inspiration and to buy online visit www.shepherdspurse.co.uk
Quick and easy, this tartlet using Wensleydale, apple chutney and spinach is the perfect mid-week supper and can be adapted to use whatever you have to hand in the fridge. For more recipe inspiration and to buy online visit www.wensleydale.co.uk
Get a head start on National Cheese Toastie Day on 27th October with this delicious version from the team at The Yorkshire Creamery in Hawes. Undeniably one of the nation’s favourite comfort foods, The Yorkshire Creamery, part of the historic Wensleydale Dairy Products are launching the annual day to celebrate the ultimate snack and are inviting the nation to show its love for the mighty toastie by dusting off their own toastie machine. Using their Yorkshire Red cheese paired with pineapple and ham, this toastie channels a pineapple pizza and is the perfect lunchtime pick me up! For more information on The Yorkshire Creamery’s range visit their website www.yorkshirecreamery.co.uk
With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto. This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper. For more recipe inspiration visit www.shepherdspurse.co.uk
With the light nights and warmer weather it’s time to put away the stock pot and turn our attentions to a lighter supper for the spring months ahead. This simple salad from the team at Shepherds Purse Cheeses in Thirsk, team’s seasonal fresh beetroot with their famous Yorkshire Fettle cheese to add a touch of decadence to a simple yet delicious meal.
Boil a pan of water and add the cauliflower florets. Cook for about 10 minutes or until tender and then drain. Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan. Add the mushrooms and fry for 2 -3 minutes then set aside. Melt the butter in a saucepan and add the flour to make a roux. Stir in the mustard powder, grated cheese and double cream. The mixture should be thick and creamy once the cheese has melted. Season to taste, then add the bacon and mushrooms. Preheat the oven to 180°C/350°F/Gas 4. Place the cauliflower in an ovenproof casserole dish and pour over the sauce. Sprinkle a pinch of freshly ground nutmeg over the top. Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture. Cook for 15 minutes or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.
# In a bowl mix the oats, carrots, cheese, egg and herbs well. # Season and press into a 20cm square flapjack tin that you have base lined with baking parchment. # Dot the butter on top. # Bake for 25 minutes in the a moderate oven (180°C/gas 4) until set and browned.
# To make the dressing, stir the yoghurt and harissa together in a small bowl. Leave to one side. # To make the marinade, use a small whisk or fork to combine all the ingredients together in a small bowl. Gently push all the kebab ingredients onto the skewer, alternating each one (finish with a cherry tomato on the end of the skewer). Heat a griddle or grill to a medium heat (or cook on the BBQ). # Use a pastry brush to cover the kebabs in some of the marinade, then place on the griddle. Cook for about 10 mins or so, turning and brushing with more marinade every couple of mins, until the veg is just tender and the halloumi is turning golden. # Serve with the yoghurt dressing.
